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    Leafy Vegetables

    Leafy vegetables, also called potherbs, green vegetables, greens, or leafy greens, are plant leaves cooked and eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

    Nearly one thousand species of plants with edible leaves are known. Leafy vegetables most often come from short-lived herbaceous plants such as lettuce and spinach. Leafy vegetables are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, carotenoids, lutein, folate as well as Vitamin K.

    Leafy vegetables may be stir-fried, stewed or steamed. Leafy vegetables stewed with pork are a traditional dish in soul food, and southern U.S. cuisine. They are also commonly eaten in a variety of South Asian dishes such as saag. Leafy greens can be used to wrap other ingredients like a tortilla. Most leafy vegetables can also be eaten raw, for example in sandwiches or salads. A green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and water.